Garlic Country Cornmeal Scones Recipe

From Dorothy McNett's Recipe Book.

| Browse by Category | Browse alphabetically | Cooking Club |

See Also: Breads · Garlic · San Benito County Cooks

Photo of Garlic Country Cornmeal Scones recipe

Garlic Country Cornmeal Scones

From Dorothy McNett's Recipe book at This was submitted by Patti Sparling of Hollister as an accompaniment for her award winning Santa Fe Stew in one of our San Benito County Cattlewomen's Beef Contests.

1/4 cup chopped garlic
1/3 cup butter
2 tablespoons chopped fresh cilantro
1-2 drops hot pepper sauce
1 tablespoon packed dark brown sugar
1 cup yellow cornmeal, plus 1 teaspoon
1 2/3 cup flour
4 teaspoons baking powder
5 teaspoons sugar
1/2 teaspoon salt
1 egg, beaten
1/2 to 3/4 cup buttermilk

2 tablespoons flour
2 teaspoons cornmeal
1/2 teaspoon sugar
1 tablespoon garlic mixture

Saute garlic in butter until tender, about 3 minutes. Stir in cilantro, hot pepper sauce, and brown sugar. Cool. Set aside. Make the topping by combining the 2 tablespoons flour, 2 teaspoons cornmeal, 1/2 teaspoon sugar and 1 tablespoon of the cooled garlic mixture. Set aside. Sprinkle a buttered baking sheet with 1 teaspoon of cornmeal and set aside. Mix remaining 1 cup cornmeal, flour, baking powder, sugar, and salt. Stir in remaining garlic mixture, egg, and enough buttermilk to form a moist dough. Lightly knead dough on a floured surface 5-6 times. Divide dough in half and shape each half into a ball. Pat each ball into a 6 inch round. Lightly press half of topping into each round. Cut each round all the way through into 6 wedges but do not separate. Arrange on the prepared baking sheet. Bake at 400 degrees until golden brown, about 20 minutes. Serve warm.

Recipe created 1997-07-25.

Valid HTML 4.01 Transitional

© 1996-2013 Dorothy McNett. All Rights Reserved.